Orzo Salad with Provolone, Capicola, and Mortadella
By Ashley MoorePublished on January 5, 2016
Time
50 minutes, plus 30 minutes sitting
Yield
Serves 4 to 6
Ingredients
1 ¼ cups (8 ounces) orzo Salt and pepper 6 tablespoons extra-virgin olive oil, plus extra for drizzling¼ cup red wine vinegar 2 garlic cloves, minced2 ounces (2 cups) baby arugula, chopped2 ounces thinly sliced provolone cheese, cut into ½-inch pieces4 ounces thinly sliced hot capicola, cut into ½-inch pieces4 ounces thinly sliced mortadella, cut into ½-inch pieces½ cup pepperoncini, drained, stemmed, and sliced thin½ cup chopped fresh basil
Before You Begin
We toss the cooked orzo with oil to prevent it from clumping.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.
- Combine vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add arugula, provolone, capicola, mortadella, pepperoncini, basil, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.
- Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)
Time
50 minutes, plus 30 minutes sittingYield
Serves 4 to 6Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup red wine vinegar
2 garlic cloves, minced
2 ounces (2 cups) baby arugula, chopped
2 ounces thinly sliced provolone cheese, cut into ½-inch pieces
4 ounces thinly sliced hot capicola, cut into ½-inch pieces
4 ounces thinly sliced mortadella, cut into ½-inch pieces
½ cup pepperoncini, drained, stemmed, and sliced thin
½ cup chopped fresh basil
Test Kitchen Techniques
Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup red wine vinegar
2 garlic cloves, minced
2 ounces (2 cups) baby arugula, chopped
2 ounces thinly sliced provolone cheese, cut into ½-inch pieces
4 ounces thinly sliced hot capicola, cut into ½-inch pieces
4 ounces thinly sliced mortadella, cut into ½-inch pieces
½ cup pepperoncini, drained, stemmed, and sliced thin
½ cup chopped fresh basil
Test Kitchen Techniques
Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup red wine vinegar
2 garlic cloves, minced
2 ounces (2 cups) baby arugula, chopped
2 ounces thinly sliced provolone cheese, cut into ½-inch pieces
4 ounces thinly sliced hot capicola, cut into ½-inch pieces
4 ounces thinly sliced mortadella, cut into ½-inch pieces
½ cup pepperoncini, drained, stemmed, and sliced thin
½ cup chopped fresh basil
Test Kitchen Techniques
Why This Recipe Works
We quickly decided that orzo was our pasta of choice for this easy salad. Its small shape performs its supporting role perfectly, providing just enough bulk to make the salad satisfying but not so much that it becomes too filling. After all, we wanted this salad to be light without being too hefty. Provolone, capicola, and mortadella provide complementary flavors.
Before You Begin
We toss the cooked orzo with oil to prevent it from clumping.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.
- Combine vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add arugula, provolone, capicola, mortadella, pepperoncini, basil, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.
- Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)
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